This is originally from the River Cafe's blue cookbook. I made some changes based on what I could get. The result worked out quite nice. This serves 2 and takes ages.
Ingredients
- 30g dried porcini
- a big clove of garlic
- parsley
- thyme
- 1/2 tsp dried chilli flakes
- half a lemon
- a 400g tin of peeled plum tomatoes
- 250g conchiglie or other shell-shaped pasta
- 60ml double cream
- 60g Parmesan
First, prepare a bowl of hot water and soak the porcini in it, for 20 minutes.
Kill time by slicing the garlic, chopping parsley to get 1 tbsp, and picking thyme leaves to get 1/2 tbsp. Just before the time is up, heat 1 tbsp olive oil in a skillet and fry the garlic, parsley, thyme and chilli flakes for maybe a minute on low fire, just enough to color the garlic a bit.
Drain the porcini, but keep the "juice." Add porcini and fry it for a minute, then add the "juice" bit by bit. Stir each time to let the ingredients absorb the liquid. Now simmer this for 20 minutes.
Kill time by juicing half a lemon and draining the plum tomatoes.When time is up, add the lemon juice and tomatoes, breaking them into smaller pieces with a spatula. Simmer for another 30 minutes.
Meanwhile, cut the Parmesan into two equal knobs, and grate each. boil water and make the pasta. (Don't start too soon. We wouldn't want to rush things!)
When the 30 minutes are up, add double cream and bring to a boil. Add one half of the Parmesan and stir it in.
Drain the pasta. Add the sauce, season and mix.
Serve topped with the rest of the Parmesan and with some more chopped parsley.
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